It’s vegan pizza day, which I believe is the biggest holiday after Christmas. For this sacred day, I made kale, sweet potato and caramelized onion pizza with a homemade cheese spread and Upton Natural’s bacon and red pepper pizza with Teese.
Kale, Sweet Potato & Caramelized onion pizza
- 3/4 cup raw brazil nuts, soaked for 1 hour
- 3/4 cup chickpeas
- 2 cloves garlic
- 2 teaspoons miso
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt & pepper to taste
- 1/2 onion, sliced
- 2 cups kale, finely chopped
- 3/4 cup cooked sweet potato, diced
- pizza dough (I used the recipe from the Vegan Table, which I highly recommend)
For the “cheese,” combine brazil nuts, chickpeas, garlic, miso, olive oil and lemon juice in a food processor until smooth. Add salt and pepper.
For the topping, slowly cook onions in a little olive oil until they are richly browned. With the sweet potatoes, I cheated and used a salad from Expressly Leslie. So feel free to add your favorite spice to the potatoes.
To assemble: spread “cheese” over pizza dough, cover with kale. Sprinkle sweet potatoes, then onions over the top. Bake according to your dough recipe.
Bacon & Red Pepper Pizza
The Chicago Women’s Half-Marathon and 5K was last weekend. I ran the Chicago half-marathon last year; it was their first year (previously a 5K and 10K, but 10Ks are becoming increasingly rare these days), and well-organized. The best part was a sleeveless race shirt. Sadly, this year’s race shirt was a drab gray short-sleeve shirt.
I signed up for the 5K in February, because I knew I was pregnant and last year it was a very hot half-marathon. I figured I would just run an easy 5K, but then I found out it was twins and running more than 2 minutes makes my heartrate spike. So I decided to walk the 5K. My goal was to finish the race before the winner of the half-marathon, which had a 20 minute head start. I had a pre-race Builder bar (my usual pre-marathon breakfast) and carried a bottle of ice water. I went to the back of the start corrals and settled into my 15 to 16 minute per mile pace. The first mile was fairly shady and then we turned onto the lakefront path where there was a breeze. It was very different being in the back of the pack. Several people were doing their first 5K and were so happy to be out there. It was a bit discouraging when I got to the 1.5 mile water stop and realized I would have been done by then if I were running. When I got to the 3 mile marker, I decided to run in. Not as fast as I could go, but not a jog either. It was so fun! I miss running. I crossed the finish line in 48:52, 867th place (out of only 991). I made it easy for the twins to get a PR in their next 5K.
Here’s my professional maternity photo shoot at the finish line.
Next Father’s Day won’t be as quiet as yesterday, because there will be two screaming babies in out house. In preparation for fatherhood, I bought H this e-cookbook. It is based on a blog by the same name. There are lots of kid-friendly recipes. Even though H is not a vegan dad, we’ll still be a vegan home and raise the twins vegan until they are old enough to make the decision themselves, so this book is a good resource to have. Last night I made the tofu chick’n pita in a wrap; the fried tofu was delicious. I also made McChick’n nuggets, which did not turn out well. I’ve made several good things from the blog, but I’m not a fan of his seitan recipes. Sadly, after all my hard work, the nuggets went into the trash.
For dessert, I made tie & bowtie cookies.
We had an ultrasound the first week of June to find out the sex(es). I made a three-layer chocolate cake for my mom with a layer of frosting for each twin. Blue was for boy and green was for girl, because I don’t like pink.
It’s a girl! And a boy!
My sister and brother-in-law bought them these cute onsies.